Curry Flavored Spring Rolls

Ingredients (2 servings)

Shrimp (peeled, deveined, tail-off) 200 g
Gournd chicken 200 g
Celery (chopped) 80 g
Cornichon (chopped) 50 g
【A】 Cumin seeds 1 tsp
S&B Oriental Curry Powder 1/2 Tbsp
Salt Pinch
Spring roll wrappers 10
Flour As needed
Deep frying oil As needed
Sweet chilli sauce As needed


  1. Peel, devein and tail off the shirmp and chop roughly.
  2. Chop the celery and cornichon.
  3. Combine the ground chicken, chopped shrimp, 【2】 and 【A】 in a bowl.
  4. Divide 【3】 into 10 portions. Place each filling on a spring roll wrapper and roll tighly.
    In a small dish, stir in the flour and a small amount of water.
    Roll and seal edges with the water.
  5. Pour the deep frying oil to a pot and heat to 180℃ (356℉).
    Fry the spring rolls in batches until golden and crispy.
    Drain excess oil. Serve on a plate with sweet chilli sauce on the side.